Reviewer:

I made this recipe as part of the recipe weekly group selection. We loved having nachos over potatoes, what a great change from tortilla chips. I sliced my potatoes 1/4 in. thin added some taco seasoning spices to them along with olive oil. We grilled them on a cookie sheet on our gas grill over indirect heat at 425° since we try not to use the oven in the dead of summer. We turned the potatoes after ten minutes and cooked 5 to 10 more minutes. Great meal and so easy to prepare...a new favorite for us. Thanks lois.

Reviewer:

Really great twist on your usual nachos. I am a vegetarian so I didn't use any beef. Other than that I followed the recipe and found it to be very filling; this could easily be a filling dinner. I definitely recommend trying this one. Thanks for sharing!

Reviewer:

Recipe Group Selection: 04, August 2012 ~ Nice selection this week. I prepared the potatoes with a different cooking method. Our grill was lit and rather than heat the oven to 425 degrees, we just grilled the potatoes. I still covered with oil, s/p and grilled for about 5 minutes per side until the potatoes were at desired doneness. Topped with the other ingredients (minus the guacamole, didn't have any) they were enjoyed and devoured by my hubby and son.

Reviewer:

Made this for Recipe Group...We LOVED these! Made as written, except for adding some garlic powder to the potatoes, along w/ the salt and pepper while they were baking, and flipping them 1/2 way through, so they would brown evenly. They were great as is, but I think next time I will add some green onions and maybe a bit of salsa or taco sauce to the top as well, just for a little something extra. What a fun twist... I will def be making these again~YUM! Thanks for sharing. :)

Reviewer:

This recipe is really, really good! The usual skeptics in my house had second helpings of this (along with a side of "their words")! Everyone in my house thought these were better than traditional nachos with chips! I used regular russet potatoes and I sliced them pretty thin using a mandolin. I only baked them for 15 min. since they were thin. Thanks for sharing this delicious recipe, lois!!

Reviewer:

I made these for my 11 year old because he likes all foods with a south west flair. I tweaked a bit because I wanted to use what I had in the pantry. Instead of baked potatoes, I used 2.5lbs red potatoes that I cooked in the microwave then sliced and spread onto baking sheet. I seasoned the meat/bean mixture using homemade taco seasoning (Recipe from this site). I used shredded cheddar montrey jack blend. My son really enjoyed these. I think they would have tasted even better with baked potatoes but I needed to use the potatoes I had on-hand. Thank you lois for the recipe.:)